Lucid ganoderma coffee biscuit and making method thereof

Abstract

The invention relates to the technical field of convenient health-care food, and discloses a ganoderma lucidum coffee biscuit and a making method thereof.The biscuit is made from 4-12 parts of ganoderma lucidum powder, 3-8 parts of coffee powder, 5-15 parts of fructus momordicae powder, 3-6 parts of charred triplet polysaccharide, 150-250 parts of low-gluten flour, 15-25 parts of corn starch, 20-30 parts of butter, 20-30 parts of palm oil, 30-50 parts of eggs, 5-15 parts of milk powder and 20-40 parts of xylitol. The formula comprises the following components in parts by weight: 0.5-1.5 parts of baking soda, 0.5-1.5 parts of ammonium bicarbonate, 0.5-1.5 parts of table salt and 15-25 parts The preparation method comprises the following steps: uniformly mixing the raw materials, performing powder mixing, performing injection molding, baking, cooling and packaging. Ganoderma lucidum, coffee and charred triplet polysaccharide are used as functional components, xylitol which does not increase blood sugar and momordica grosvenori which does not generate heat are used as sweetening agents, and the obtained biscuit has the effects of refreshing, resisting fatigue, enhancing immunity and protecting intestines and stomach.

Description

Technical Field

[0001] The invention relates to the technical field of convenient health-care food, in particular to a ganoderma coffee biscuit and a preparation method thereof. Background Art

[0002] While improving people's taste for life, coffee's refreshing and anti-fatigue effects can help relieve the physical and mental stress and fatigue of modern people in a fast-paced life, allowing users to devote themselves to work with passion. Therefore, in the fast-paced urban life, coffee has become a necessity for white-collar workers in their daily lives. However, long-term forced refreshment by consuming coffee will lead to physical and mental overdrafts, resulting in low immune function, thereby inducing various diseases. In addition, coffee has gastrointestinal irritation. Drinking more coffee, especially drinking coffee on an empty stomach, will greatly increase the incidence of peptic ulcers, erosive esophagitis and gastroesophageal reflux disease. In addition, in order to cover up the strong bitter taste of coffee, a large number of sweeteners such as sucrose and honey are often added to coffee products, which not only restricts the consumption of people with three highs, but also increases the incidence of diabetes if consumed for a long time. Therefore, by adding functional components to antagonize the adverse effects of coffee on the gastrointestinal tract and immune system, changing the way of use to avoid consumers consuming coffee on an empty stomach, and using new sweeteners that are not absorbed by the human body to mask the unpleasant bitter taste of coffee, a new type of coffee convenience food with health care function is formed, which can not only meet the physical and mental needs of urban white-collar workers and other coffee lovers for coffee, but also help protect the health of long-term coffee consumers.

[0003] Lingzhi is one of the nine immortal herbs and has a long history of application. It has been recorded in the ancient pharmaceutical works "Shennong's Herbal Classic" and "Compendium of Materia Medica" that Lingzhi is the best medicine among 365 kinds of top, middle and bottom Chinese medicines, and its status is higher than that of ginseng. Lingzhi is rich in polysaccharides, nucleosides, triterpenes, sterols, alkaloids, amino acids, proteins, polypeptides and other active substances. It has the effects of replenishing qi and calming the mind, relieving cough and relieving asthma. Doctors of all dynasties regarded it as a product of "strengthening the body, balancing yin and yang, replenishing the five internal organs, and prolonging life". Modern pharmacological research shows that Lingzhi has multiple functions such as regulating immunity, improving sleep, protecting the liver and detoxifying, improving blood circulation, promoting metabolism, regulating the endocrine system and nervous system, improving the respiratory system, digestive system, cardiovascular and cerebrovascular system, preventing cancer and assisting in the treatment of cancer.

[0004] Based on the numerous special health functions of Ganoderma lucidum, people try to combine Ganoderma lucidum with coffee to antagonize the adverse reactions of coffee-induced immune system damage, and synergistically produce a new type of health-care Ganoderma lucidum coffee with functions such as regulating immunity, refreshing, and anti-fatigue. For example, the "Ganoderma lucidum coffee" disclosed in Chinese patent CN1907070A is one of the representatives. This method is of great significance for solving the disadvantages of immune system damage when coffee is used. However, this method not only cannot alleviate the gastrointestinal adverse reactions of coffee, but aggravates the gastrointestinal reactions. The reason is, on the one hand, due to the intestinal cleansing effect of Ganoderma lucidum itself. Ordinary Ganoderma lucidum coffee often superimposes the intestinal cleansing effect of Ganoderma lucidum and the gastrointestinal reaction of coffee, thereby causing more serious gastrointestinal reactions in users. On the other hand, its application method is still in the form of coffee drinks, which cannot solve the gastrointestinal irritation caused by consumers' passive empty stomach consumption. Therefore, how to eliminate the gastrointestinal reaction of Ganoderma lucidum coffee has become the main technical bottleneck of its application.

[0005] Scorched hawthorn can invigorate the spleen and stimulate the appetite, and can help digestion and eliminate stagnation, especially for food stagnation caused by eating too much meat and greasy food; while scorched Shenqu can invigorate the spleen and digestion, relieve the exterior and eliminate dampness, and can eliminate food stagnation; scorched malt can promote qi and digestion, invigorate the spleen and stimulate the appetite, and is often used to treat indigestion, spleen deficiency and poor appetite. A mixture of scorched malt, scorched hawthorn and scorched Shenqu in a ratio of 1:1:1 is the clinical scorched three immortals in traditional Chinese medicine. The combination of the three has its own functions in digestion and stomach strengthening, and can resolve gastrointestinal diseases such as food stagnation caused by various situations in daily life, and is an important medicine for the treatment and health care of gastrointestinal diseases. However, the current application of directly mixing scorched three immortals powder with coffee or other stomach-damaging ingredients is not only large in dosage, but also produces a bad taste, which limits its promotion and application in foods such as biscuits.

[0006] Biscuits are a common snack. As a snack or dietary supplement, they are easy to eat and carry, and have become an indispensable food in daily life. At present, biscuits are not only a convenient food for the public to relieve hunger, but also a carrier of health food. There are many health biscuit formulas and products reported and marketed. If biscuits are used as a carrier of coffee, and coffee is consumed in the form of biscuits, it will change the current situation of consumers passively consuming coffee on an empty stomach, and help alleviate their gastrointestinal reactions. However, there are no reports or products on the market that biscuits are used as carriers of coffee and coffee and ganoderma lucidum mixtures. Summary of the invention

[0007] Purpose of the invention: In view of the problems existing in the prior art, the present invention provides a ganoderma lucidum coffee biscuit and a preparation method thereof. By rationally combining functional components, biscuits are used as an edible carrier for coffee, and xylitol which does not increase blood sugar and monk fruit which does not generate calories are preferably used as flavoring agents. Jiao Sanxian polysaccharide is used to synergistically enhance the immune-regulating effect of ganoderma lucidum, and at the same time, it induces pH changes in gastrointestinal fluid with ganoderma lucidum and coffee to form a self-gel to reduce the gastrointestinal irritation of ganoderma lucidum and coffee, thereby solving the problems of immune system damage and gastrointestinal irritation caused by coffee during consumption in the prior art and the current situation of passive large-scale intake of chemical sweeteners such as sucrose.

[0008] Technical solution: The present invention provides a ganoderma lucidum coffee biscuit, which is made of the following raw materials in parts by weight: 4-12 parts of ganoderma lucidum powder, 3-8 parts of coffee powder, 5-15 parts of monk fruit powder, 3-6 parts of jiaosanxian polysaccharide, 150-250 parts of low-gluten flour, 15-25 parts of corn starch, 20-30 parts of butter, 20-30 parts of palm oil, 30-50 parts of eggs, 5-15 parts of milk powder, 20-40 parts of xylitol, 0.5-1.5 parts of baking soda, 0.5-1.5 parts of ammonium bicarbonate, 0.5-1.5 parts of salt, and 15-25 parts of water.

[0009] Furthermore, the preparation process of the Jiao Sanxian polysaccharide is as follows: hawthorn, malt and Liu Shenqu are roasted, crushed and sieved respectively to obtain roasted hawthorn powder, roasted malt powder and roasted Shenqu powder; the roasted hawthorn powder, roasted malt powder and roasted Shenqu powder are mixed in a mass ratio of 1:1:1, deionized water is added, extracted at 95°C for 80-100 min, and filtered; the filter residue is repeatedly extracted multiple times under the same conditions, the filtrate is combined, and after concentrating under reduced pressure to a relative density of 1.25, 3 times the amount of anhydrous ethanol is added for precipitation, centrifugation, and the precipitate is freeze-dried to obtain the Jiao Sanxian polysaccharide.

[0010] Furthermore, the mass ratio of the mixed powder of scorched hawthorn powder, scorched malt powder and scorched Shenqu powder to the deionized water is 1:20; The sieving is specifically sieving through a 100-mesh sieve.

[0011] Furthermore, the ganoderma lucidum powder is specifically ganoderma lucidum spore powder with a spore breaking rate greater than 98%.

[0012] Furthermore, the coffee powder is specifically soluble coffee powder that passes through a 200-mesh sieve.

[0013] Furthermore, the monk fruit powder is specifically the monk fruit powder obtained by crushing the dried monk fruit and passing it through a 60-mesh sieve.

[0014] The present invention also provides a method for making the ganoderma coffee biscuits described in any one of the above items. The specific steps are as follows: 1) Raw material pretreatment: firstly, the broken spore powder of ganoderma lucidum, coffee powder and monk fruit powder of the formula ratio are mixed evenly in equal amounts and gradually increased to obtain a mixed powder; then, the Jiao Sanxian polysaccharide is dissolved in water of equal mass, and after adjusting the pH to 8.0-9.0 with sodium hydroxide, it is sprayed into the mixed powder of broken spore powder of ganoderma lucidum, coffee powder and monk fruit powder, and the mixture is continuously mixed evenly to obtain a raw material pretreatment powder; 2) Mixing and blending the raw materials: first, stir and mix the low-gluten flour, corn starch, milk powder, xylitol, baking soda, ammonium bicarbonate and salt in the formula ratio; then add the raw material pretreatment powder and continue to mix evenly; finally, add the butter, palm oil, eggs and remaining water in the formula ratio, blend and mix evenly, and let stand for 15-30 minutes; 3) Injection molding: inject the raw material obtained in step 2) into the biscuit mold and roll the mold to form it; 4) Baking: The roll-formed biscuits are baked at 200-280℃ for 4-10 min; 5) Cooling and packaging: Take out the baked biscuits and let them cool naturally to room temperature before packaging to obtain Lingzhi coffee biscuits; Furthermore, in step 2), the mass ratio of the baking soda to the ammonium bicarbonate is 1:1.

[0015] Furthermore, in step 3), the inner diameter of the biscuit mold is 3-6 cm, and the inner mold depth is 3-6 mm.

[0016] Beneficial effects: Compared with the prior art, the present invention has the following specific beneficial effects: The present invention uses ganoderma lucidum and coffee as functional components, and synergistically exerts the effects of refreshing, anti-fatigue and enhancing immunity, while eliminating the adverse damage of coffee to the immune system. At the same time, it is supplemented with Jiao Sanxian polysaccharide to strengthen the phagocytic function of body cells, synergistically enhance the immunomodulatory effect of ganoderma lucidum, and induces pH changes in gastrointestinal fluid with ganoderma lucidum and coffee to form a self-gel to reduce the gastrointestinal irritation of ganoderma lucidum and coffee, and relieve the gastrointestinal reactions caused by coffee and ganoderma lucidum; and in order to ensure the in vitro pH value microenvironment required for the formation of Jiao Sanxian polysaccharide self-gel, the present invention also cleverly uses baking soda and ammonium bicarbonate to make biscuits swell and soften to form a Jiao Sanxian polysaccharide in vitro pH buffer system. The product uses biscuits as a carrier, which can be used as a convenient food for the public to relieve hunger in daily life, and can also meet the daily health care needs of consumers, and can also avoid the gastrointestinal reactions caused by consumers passively eating coffee on an empty stomach. In addition, the product of the present invention uses xylitol that does not increase blood sugar and monk fruit that does not generate calories as sweeteners, while meeting the public's taste needs, it alleviates the long-term harm caused by sweeteners such as sucrose to the body. DETAILED DESCRIPTION

[0017] The present invention is described in detail below in conjunction with the embodiments.

[0018] In the present invention, the preparation process of Jiao San Xian polysaccharide is as follows: commercial hawthorn, malt, and Liu Shen Qu are roasted and charred respectively, crushed, and passed through a 100-mesh sieve to obtain charred hawthorn powder, charred malt powder, and charred Shen Qu powder. On this basis, after the charred hawthorn powder, charred malt powder, and charred Shen Qu powder are mixed in a mass ratio of 1:1:1, 20 times the total mass of the mixed powder is added with deionized water, extracted at 95 degrees Celsius for 90 minutes, and filtered. The filter residue is repeatedly extracted twice under the same conditions, the filtrate is combined, and after being concentrated under reduced pressure to a relative density of 1.25, 3 times the amount of anhydrous ethanol is added for precipitation, centrifuged, and the precipitate is freeze-dried to obtain Jiao San Xian polysaccharide.

[0019] Embodiment 1: Weigh 4 grams of broken spore powder of Ganoderma lucidum (breaking rate is greater than 98%), 3 grams of coffee powder (passed through a 200-mesh sieve), 5 grams of monk fruit powder (passed through a 60-mesh sieve), 3 grams of Jiao Sanxian polysaccharide, 150 grams of low-gluten flour, 15 grams of corn starch, 20 grams of butter, 20 grams of palm oil, 30 grams of eggs, 5 grams of milk powder, 20 grams of xylitol, 0.5 grams of baking soda, 0.5 grams of ammonium bicarbonate, 0.5 grams of salt, and 15 grams of water.

[0020] First, mix the broken spore powder of ganoderma lucidum, coffee powder and monk fruit powder in the formula proportion in equal increments. Dissolve the Jiao Sanxian polysaccharide in water of equal mass, adjust the pH to 8.0 with 3% sodium hydroxide, spray it into the mixed powder of broken spore powder of ganoderma lucidum, coffee powder and monk fruit powder, and mix them thoroughly to obtain the raw material pretreatment powder. Subsequently, stir and mix the low-gluten flour, corn starch, milk powder, xylitol, baking soda, ammonium bicarbonate and salt in the formula proportion. On this basis, add the raw material pretreatment powder in the formula proportion and mix it evenly. Finally, add the butter, palm oil, eggs and remaining water in the formula proportion to the mixed powder, mix and mix evenly, and let it stand for 15 minutes. Inject the blended raw materials into a biscuit mold with an inner diameter of 3 cm and an inner mold depth of 3 mm. After the die is rolled and formed, bake it in an oven at 200 degrees Celsius for 4 minutes; take out the baked biscuits and cool them naturally to room temperature, and package them to obtain the biscuits.

[0021] Embodiment 2: Weigh 12 grams of broken spore powder of Ganoderma lucidum (breaking rate is greater than 98%), 8 grams of coffee powder (passed through a 200-mesh sieve), 15 grams of monk fruit powder (passed through a 60-mesh sieve), 6 grams of Jiao Sanxian polysaccharide, 250 grams of low-gluten flour, 25 grams of corn starch, 30 grams of butter, 30 grams of palm oil, 50 grams of eggs, 15 grams of milk powder, 40 grams of xylitol, 1.5 grams of baking soda, 1.5 grams of ammonium bicarbonate, 1.5 grams of salt, and 25 grams of water.

[0022] First, mix the broken spore powder of ganoderma lucidum, coffee powder and monk fruit powder in equal proportions in an equal amount increasing method. Dissolve the Jiao Sanxian polysaccharide in water of equal mass, adjust the pH to 9.0 with sodium hydroxide, spray it into the mixed powder of broken spore powder of ganoderma lucidum, coffee powder and monk fruit powder, and mix them thoroughly to obtain the raw material pretreatment powder. Subsequently, stir and mix the low-gluten flour, corn starch, milk powder, xylitol, baking soda, ammonium bicarbonate and salt in the formula proportions. On this basis, add the raw material pretreatment powder in the formula proportion and mix it evenly. Finally, add the butter, palm oil, eggs and remaining water in the formula proportions to the mixed powder, mix and mix evenly, and let it stand for 30 minutes. Inject the blended raw materials into a biscuit mold with an inner diameter of 6 cm and an inner mold depth of 6 mm. After the die is rolled and formed, bake it in an oven at 280 degrees Celsius for 10 minutes; take out the baked biscuits and cool them naturally to room temperature, and package them to obtain the biscuits.

[0023] Embodiment 3: Weigh 8 grams of Ganoderma lucidum spore powder (breaking rate greater than 98%), 5 grams of coffee powder (passed through a 200-mesh sieve), 10 grams of monk fruit powder (passed through a 60-mesh sieve), 4.5 grams of Jiao Sanxian polysaccharide. 200 grams of low-gluten flour, 20 grams of corn starch, 25 grams of butter, 25 grams of palm oil, 40 grams of eggs, 10 grams of milk powder, 30 grams of xylitol, 1 gram of baking soda, 1 gram of ammonium bicarbonate, 1 gram of salt, and 20 grams of water.

[0024] First, mix the broken spore powder of ganoderma lucidum, coffee powder and monk fruit powder in the formula proportion in equal increments. Dissolve the Jiao Sanxian polysaccharide in water of equal mass, adjust the pH to 8.5 with 3% sodium hydroxide, spray it into the mixed powder of broken spore powder of ganoderma lucidum, coffee powder and monk fruit powder, and mix them thoroughly to obtain the raw material pretreatment powder. Subsequently, stir and mix the low-gluten flour, corn starch, milk powder, xylitol, baking soda, ammonium bicarbonate and salt in the formula proportion. On this basis, add the raw material pretreatment powder in the formula proportion and mix it evenly. Finally, add the butter, palm oil, eggs and remaining water in the formula proportion to the mixed powder, mix and mix evenly, and let it stand for 20 minutes. Inject the blended raw materials into a biscuit mold with an inner diameter of 5 cm and an inner mold depth of 4 mm. After the die is rolled and formed, bake it in an oven at 250 degrees Celsius for 7 minutes; take out the baked biscuits and cool them naturally to room temperature, and package them to obtain the biscuits.

[0025] Embodiment 4: Weigh 12 grams of broken spore powder of Ganoderma lucidum (breaking rate is greater than 98%), 8 grams of coffee powder (passed through a 200-mesh sieve), 5 grams of monk fruit powder (passed through a 60-mesh sieve), 5 grams of Jiao Sanxian polysaccharide, 250 grams of low-gluten flour, 25 grams of corn starch, 30 grams of butter, 25 grams of palm oil, 50 grams of eggs, 15 grams of milk powder, 40 grams of xylitol, 1.5 grams of baking soda, 1.5 grams of ammonium bicarbonate, 1.5 grams of salt, and 25 grams of water.

[0026] First, mix the broken spore powder of ganoderma lucidum, coffee powder and monk fruit powder in equal proportions in an equal amount increasing method. Dissolve the Jiao Sanxian polysaccharide in water of equal mass, adjust the pH to 8.5 with 3% sodium hydroxide, spray it into the mixed powder of broken spore powder of ganoderma lucidum, coffee powder and monk fruit powder, and mix them thoroughly to obtain the raw material pretreatment powder. Subsequently, stir and mix the low-gluten flour, corn starch, milk powder, xylitol, baking soda, ammonium bicarbonate and salt in the formula proportions. On this basis, add the raw material pretreatment powder in the formula proportion and mix it evenly. Finally, add the butter, palm oil, eggs and remaining water in the formula proportions to the mixed powder, mix and mix evenly, and let it stand for 20 minutes. Inject the blended raw materials into a biscuit mold with an inner diameter of 6 cm and an inner mold depth of 4 mm. After the die is rolled and formed, bake it in an oven at 250 degrees Celsius for 5 minutes; take out the baked biscuits and cool them naturally to room temperature, and package them to obtain the biscuits.

[0027] Embodiment 5: This embodiment is substantially the same as the embodiment 1, except that, in this embodiment, the purple Ganoderma lucidum wall-broken spore powder is replaced with red Ganoderma lucidum wall-broken spore powder.

[0028] Apart from this, this embodiment is exactly the same as Embodiment 1 and will not be described in detail here.

[0029] Embodiment 6: Taste verification of Lingzhi coffee health biscuits: 10 volunteers were selected, and two types of health biscuits of the same type on the market were used as controls (in order to avoid commercial disputes, the product names did not appear in the study, and only commercial sample 1 and commercial sample 2 were used instead). The commercial sample 1, commercial sample 2, sample of Example 1, sample of Example 2, sample of Example 3, sample of Example 4, and sample of Example 5 were tasted by double-blind method. And the scores were scored according to the scoring criteria in Table 1. The sum of the scores of all volunteers was used as the final score of the taste test. 100 points means that the taste is excellent; 80-100 points means that the taste is excellent; 60-80 points means that the taste is acceptable; less than 60 points means that the taste is poor and unqualified. The results are shown in Table 2.

[0030]

[0031]

[0032] It can be seen from the experimental results in Table 2 that the scores of all the samples in the embodiments are above 80 points, indicating that the taste test results of the subjects of the patented products are all excellent.

[0033] Embodiment 7: Experiment on the ability of Lingzhi coffee biscuits to resist hypoxia: In order to verify the refreshing effect of the ganoderma coffee biscuit product prepared by the present invention, this embodiment adopts the mouse normal pressure hypoxia experimental method to carry out the anti-hypoxia ability experimental investigation of the ganoderma coffee biscuit product prepared by the present invention. The specific implementation is as follows: 96 Kunming mice, half male and half female, are randomly divided into a blank control group and an experimental group, and the experimental group is divided into 5 subgroups, namely, the sample group of Example 1, the sample group of Example 2, the sample group of Example 3, the sample group of Example 4, and the sample group of Example 5. There are 6 groups in total, with 16 mice in each group. The anti-hypoxia ability experiment was carried out after 7 days of adaptive feeding of each group of mice in the same feeding environment. According to the dosage of 10 ml / kg (gavage volume / mouse body weight, the meaning in the following embodiments is the same), the sample group of Example 1, the sample group of Example 2, the sample group of Example 3, the sample group of Example 4, and the sample group of Example 5 are respectively given 24.66 g / kg (sample mass / mouse body weight, the meaning in the following embodiments is the same, and the dose is equivalent to the equivalent dose of adults) of the sample of Example 1, the sample of Example 2, the sample of Example 3, the sample of Example 4, and the sample of Example 5 every day. The blank control group was gavaged with an equal amount of saline. Once a day. The intervention was continued for 6 days. 60 minutes after the last administration, the mice in each group were placed in a triangular bottle (5 grams of soda lime was placed in the bottle in advance to absorb carbon dioxide and water, and an appropriate amount of filter paper was placed at the bottom of the bottle to absorb urine and feces), sealed immediately, and Vaseline was applied to the bottle mouth to seal it. Then the timing started immediately, and the timing ended when the mouse stopped breathing, and the survival time of the mouse in the closed experimental bottle was recorded. The calculation formula for the extension rate of its survival time is: (average survival time of the experimental group-average survival time of the blank group) / average survival time of the blank group × 100%. The results are shown in Table 3.

[0034]

[0035] Note: ** indicates relative to the blank control group, P <0.01 From the results in Table 3, it can be seen that compared with the control group, each of the product groups can significantly prolong the average survival time of mice, and the difference is significant ( P <0.01). The results show that eating the ganoderma coffee biscuits of the present invention can significantly improve the anti-hypoxia ability of animals and have a significant refreshing effect.

[0036] Embodiment 8: Ganoderma Lucidum Coffee Biscuits Anti-fatigue Experiment: In order to verify the anti-fatigue effect of the Ganoderma coffee biscuit product prepared by the present invention, this embodiment conducted a weighted swimming experiment on the Ganoderma coffee biscuit product prepared by the present invention. The specific implementation is as follows: the grouping and administration method are the same as in Example 7. 60 minutes after the last administration, the mice were weighed separately, and a lead block of 10% of the body weight was tied to the tail of each mouse as a weight, and then the mice were placed in a circular water tank with a water depth of 30 cm and a water temperature of 25 degrees Celsius for swimming, and the exhaustion swimming time of each mouse was recorded (based on the mouse sinking to the bottom of the water for 10 seconds). The calculation formula for the extension rate of the average swimming time is: (average swimming time of the experimental group-average swimming time of the blank group) / average swimming time of the blank × 100%. The results are shown in Table 4.

[0037]

[0038] Note: ** indicates relative to the blank control group, P <0.01 From the results in Table 4, it can be seen that compared with the control group, each patent implementation product group can significantly prolong the average swimming time of mice, and the difference is significant ( P <0.01), the average swimming time extension rate of each embodiment product is above 60%, and the swimming time extension rate of embodiment 2 reaches 72.85%. The results show that eating the Ganoderma lucidum coffee biscuits of the present invention can significantly enhance the anti-fatigue ability of animals.

[0039] Embodiment 9: Ganoderma coffee biscuits immune regulation experiment: In order to verify the immunomodulatory effect of the Ganoderma lucidum coffee biscuit product prepared by the present invention, this example conducted a mononuclear macrophage phagocytosis (carbon particle clearance index) experiment on the Ganoderma lucidum coffee biscuit product prepared by the present invention. The specific implementation is as follows: 128 Kunming mice, half male and half female, were randomly divided into a blank control group, a coffee biscuit control group (other raw material composition is the same as Example 1, but Ganoderma lucidum is not added), a coffee-Ganoderma lucidum biscuit control group (other raw material composition is the same as Example 1, but Jiao Sanxian polysaccharide is not added) and an experimental group, and the experimental group is divided into 5 subgroups, namely, Example 1 sample group, Example 2 sample group, Example 3 sample group, Example 4 sample group, Example 5 sample group. There are 8 groups in total, with 16 mice in each group. The immune regulation experiment was performed after each group of mice was adaptively fed for 7 days in the same feeding environment. The coffee biscuit control group, the sample group of Example 1, the sample group of Example 2, the sample group of Example 3, the sample group of Example 4, and the sample group of Example 5 were given 24.66 g / kg of coffee biscuit samples, the sample of Example 1, the sample of Example 2, the sample of Example 3, the sample of Example 4, and the sample of Example 5 by gavage every day at a dosage of 10 ml / kg each time. The blank control group was given an equal amount of normal saline by gavage. Once a day. The intervention was continued for 14 days. 60 minutes after the last administration, the mice were weighed, and each mouse was injected with India ink (diluted with normal saline at a ratio of 1:5) from the tail vein at a dose of 0.1 ml / 10 g (volume of India ink / mouse body weight). After the injection, 20 μl of blood was collected from the orbital vein of the mouse at 1 minute (t1) and 6 minutes (t2). The blood was dissolved in 3 ml of 0.1% sodium carbonate solution, shaken well, and left for 20 minutes. The absorbance values ​​of the blood at 1 minute (A1) and 6 minutes (A2) were measured at a wavelength of 680 nm, using 0.1% sodium carbonate solution as a blank. The calculation formula of the carbon particle clearance index K per minute is: K=(LgA1- LgA2) / (t2-t1). The results are shown in Table 5.

[0040]

[0041] Note: ** indicates relative to the blank control group, P <0.01; ## Compared with the coffee biscuit control group, P <0.01; ★★ Compared with the coffee-Ganoderma lucidum biscuit control group, P <0.01; ★ Compared with the coffee-Ganoderma lucidum biscuit control group, P <0.05.

[0042] From the results in Table 5, it can be seen that compared with the blank control group, the carbon particle clearance index K value of the coffee biscuit control group is significantly lower than that of the control group ( P<0.01), indicating that the immune function of mice in the coffee control group was suppressed. However, after applying the samples of each embodiment, the carbon clearance index K value increased significantly, which was not only significantly greater than that of the coffee biscuit control group, but also significantly higher than that of the blank control. This result shows that consuming the patented product can not only antagonize coffee-induced immune system damage, but also enhance the animal's immune regulation function. In addition, compared with the coffee biscuit control group, although the carbon clearance index K value of the coffee-Ganoderma lucidum biscuit control group was also significantly increased, its increased value was significantly lower than that of the Example 1 group. This shows that Jiao Sanxian polysaccharide has a synergistic effect with Ganoderma lucidum in increasing the carbon clearance index K.

[0043] Embodiment 10: Experiment on the effect of Lingzhi coffee health biscuits on gastrointestinal function: This example uses food intake, water intake, body weight and stool morphology as indicators to verify the effect of the Ganoderma lucidum coffee biscuit product prepared by the present invention on the gastrointestinal function of mice. The specific implementation is as follows: 128 Kunming mice, half male and half female, are randomly divided into a blank control group, a coffee biscuit control group (the composition of other raw materials is the same as in Example 1, but Ganoderma lucidum and Jiao Sanxian polysaccharide are not added), a coffee-Ganoderma lucidum biscuit control group (the composition of other raw materials is the same as in Example 1, but Jiao Sanxian polysaccharide is not added) and an experimental group, and the experimental group is divided into 5 subgroups, namely, the sample group of Example 1, the sample group of Example 2, the sample group of Example 3, the sample group of Example 4, and the sample group of Example 5. There are 8 groups in total, with 16 mice in each group. After 7 days of adaptive feeding in the same feeding environment, the mice in each group are weighed and subjected to a gastrointestinal function impact investigation experiment. At a dosage of 10 ml / kg each time, the coffee biscuit control group, coffee-Ganoderma lucidum biscuit control group, Example 1 sample group, Example 2 sample group, Example 3 sample group, Example 4 sample group, and Example 5 sample group were gavaged with 24.66 g / kg of coffee biscuit samples, coffee-Ganoderma lucidum biscuit samples, Example 1 samples, Example 2 samples, Example 3 samples, Example 4 samples, and Example 5 samples respectively every day. The blank control group was gavaged with an equal amount of normal saline. Once a day. The drug was continuously administered for 14 days. The daily diet and dietary intake were recorded and compared, the stool morphology was observed and compared, and the mice were weighed 24 hours after the last administration. The changes in the weight of the mice during the experiment were calculated and compared, and the weight change calculation formula was: weight at the end of the experiment - weight before the experiment. The results are shown in Tables 6-8.

[0044]

[0045] Note: a Relative to the blank control group, P <0.01; b Compared with the coffee biscuit control group, P <0.01; c Compared with the coffee-Ganoderma lucidum biscuit control group,P <0.01

[0046] Note: a Relative to the blank control group, P <0.01; b Compared with the coffee biscuit control group, P <0.01; c Compared with the coffee-Ganoderma lucidum biscuit control group, P <0.01

[0047] Note: a Relative to the blank control group, P <0.01; b Compared with the coffee biscuit control group, P <0.01; c Compared with the coffee-Ganoderma lucidum biscuit control group, P <0.01 From the results in Tables 6-8, we can see that compared with the blank control group, the water intake, food intake and body weight of the coffee biscuit control group and the coffee-Ganoderma lucidum biscuit control group were significantly lower than those of the control group ( P <0.01), in addition, the mice in the coffee biscuit control group and the coffee-Ganoderma lucidum biscuit control group all developed loose stools, indicating that the gastrointestinal function of the mice in the coffee control group and the coffee-Ganoderma lucidum biscuit control group was damaged. Compared with the coffee biscuit control group, although the amount of water intake and food intake of the coffee-Ganoderma lucidum biscuit control group was slightly higher than that of the coffee biscuit group, its weight gain was less than that of the coffee biscuit control group, and its average number of days with loose stools was more than that of the coffee biscuit group. This shows that coffee-Ganoderma lucidum biscuits have a tendency to aggravate the gastrointestinal damage of coffee biscuits. However, the amount of water intake, food intake and body weight of the sample groups of each embodiment were not only significantly greater than those of the coffee biscuit control group and the coffee-Ganoderma lucidum control group, but also significantly higher than those of the blank control group. The results show that consuming the patented product can not only antagonize the gastrointestinal damage caused by coffee and the coffee-Ganoderma lucidum mixture, but also enhance the gastrointestinal function of animals.

[0048] In summary, this patented product has an excellent taste and has the effects of refreshing, resisting fatigue, enhancing immunity and gastrointestinal function.

[0049] The above embodiments are only for illustrating the technical concept and features of the present invention, and their purpose is to enable people familiar with the technology to understand the content of the present invention and implement it accordingly, and they cannot be used to limit the protection scope of the present invention. Any equivalent transformation or modification made according to the spirit of the present invention should be included in the protection scope of the present invention.

Claims

1. A Ganoderma Lucidum coffee biscuit, characterized by: The ganoderma lucidum coffee biscuit is made of the following raw materials in parts by weight: 4-12 parts of ganoderma lucidum powder, 3-8 parts of coffee powder, 5-15 parts of monk fruit powder, 3-6 parts of jiaosanxian polysaccharide, 150-250 parts of low-gluten flour, 15-25 parts of corn starch, 20-30 parts of butter, 20-30 parts of palm oil, 30-50 parts of eggs, 5-15 parts of milk powder, 20-40 parts of xylitol, 0.5-1.5 parts of baking soda, 0.5-1.5 parts of ammonium bicarbonate, 0.5-1.5 parts of salt and 15-25 parts of water.

2. The Ganoderma Lucidum coffee biscuit according to claim 1, characterized in that: The preparation process of the Jiao San Xian polysaccharide is as follows: fry hawthorn, malt and Liu Shen Qu respectively, crush and sieve to obtain charred hawthorn powder, charred malt powder and charred Shen Qu powder; mix the charred hawthorn powder, charred malt powder and charred Shen Qu powder in a mass ratio of 1:1:1, add deionized water, extract at 95°C for 80-100 minutes, and filter; repeatedly extract the filter residue under the same conditions for multiple times, combine the filtrate, concentrate under reduced pressure to a relative density of 1.25, add 3 times the amount of anhydrous ethanol to precipitate, centrifuge, and freeze-dry the precipitate to obtain the Jiao San Xian polysaccharide.

3. The Ganoderma Lucidum coffee biscuit according to claim 2, characterized in that: The mass ratio of the mixed powder of scorched hawthorn powder, scorched malt powder and scorched Shenqu powder to the deionized water is 1:20; The sieving is specifically through a 100 mesh sieve.

4. The Ganoderma Lucidum coffee biscuit according to claim 1, characterized in that: The ganoderma lucidum powder is specifically ganoderma lucidum spore powder with a spore breaking rate greater than 98%.

5. The Ganoderma Lucidum coffee biscuit according to claim 1, characterized in that: The coffee powder is specifically soluble coffee powder that passes through a 200-mesh sieve.

6. The Ganoderma Lucidum coffee biscuit according to claim 1, characterized in that: The monk fruit powder is specifically obtained by crushing dried monk fruit and passing it through a 60-mesh sieve.

7. The method for making the Ganoderma lucidum coffee biscuits according to any one of claims 1 to 6, characterized in that: The specific steps are as follows: 1) Raw material pretreatment: firstly, the broken spore powder of ganoderma lucidum, coffee powder and monk fruit powder of the formula ratio are mixed evenly in equal amounts and gradually increased to obtain a mixed powder; then, the Jiao Sanxian polysaccharide is dissolved in water of equal mass, and after adjusting the pH to 8.0-9.0 with sodium hydroxide, it is sprayed into the mixed powder of broken spore powder of ganoderma lucidum, coffee powder and monk fruit powder, and the mixture is continuously mixed evenly to obtain a raw material pretreatment powder; 2) Mixing and blending the raw materials: first, stir and mix the low-gluten flour, corn starch, milk powder, xylitol, baking soda, ammonium bicarbonate and salt in the formula ratio; then add the raw material pretreatment powder and continue to mix evenly; finally, add the butter, palm oil, eggs and remaining water in the formula ratio, blend and mix evenly, and let stand for 15-30 minutes; 3) Injection molding: inject the raw material obtained in step 2) into the biscuit mold and roll the mold to form it; 4) Baking: The roll-formed biscuits are baked at 200-280℃ for 4-10 min; 5) Cooling and packaging: Take out the baked biscuits and let them cool naturally to room temperature before packaging to obtain Lingzhi coffee biscuits.

8. The method for making the Ganoderma Lucidum coffee biscuits according to claim 1, characterized in that: In step 2), the mass ratio of the baking soda to the ammonium bicarbonate is 1:

1.

9. The method for making the Ganoderma Lucidum coffee biscuits according to claim 1, characterized in that: In step 3), the inner diameter of the biscuit mold is 3-6 cm, and the inner mold depth is 3-6 mm.

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